Ingredients
1½cupsall-purpose flour,spoon and leveled
1tspbaking powder
¾tspbaking soda
¼tspsalt
1tspcinnamon,ground
½tspginger,ground
¼tspnutmeg,ground
½cupvegetable oil,or canola oil, or melted coconut oil
2large eggs,at room temperature
1cuplight brown sugar,or dark brown sugar, packed
⅓cupapplesauce,or yogurt, unsweetened, at room temperature
1tsppure vanilla extract
1½cupscarrots,(about 3 large carrots) peeled, shredded
¾cupwalnuts,chopped, or or pecans, raisins, or dried cranberries, optional
4ozcream cheese,(block) softened to room temperature
2tbspbutter,unsalted, softened to room temperature
1cupconfectioners’ sugar
½tsppure vanilla extract
¼tspground cinnamon
pinchsalt
Preparation
Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined.
Set aside.
In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined.
Pour the wet ingredients into the dry ingredients and gently whisk until just combined.
Fold in the nuts or add-in. The atter will be semi-thick.
Spread the batter into the prepared loaf pan.
Bake for 55 to 65 minutes. Loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top, if preferred.
The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter.
Remove the bread from the oven.
Cool completely in the pan set on a wire rack before removing and frosting.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy.
Beat in the butter until combined.
Add the confectioners’ sugar, vanilla, cinnamon, and a pinch of salt (a little less than ⅛ teaspoon), then beat on low speed until smooth and creamy.
Taste.
Add more cinnamon and/or salt, if desired.
Frost the cooled bread, slice, and serve.
